Ong Ke Shin

is a biologist turned geographer who finds joy in experimenting with food and cherishing the diverse wildlife that rhythmically calls on her home garden.

3 posts

Ni Siap: From Forgotten Craft to Living Tradition

7 min read

Mangrove-based dyes have a long history across the world. Records point to their use from South America, India, Okinawa and Indonesia to Sabah by the Bajau and the Iranun ethnic groups; the practice was once widespread.

by Ong Ke Shin

Echoes From the Hill: Ordinary Farmers, Extraordinary Voices

5 min read

“TAKE THIS PAPAYA—it’s very sweet, from Penang Hill,” the vegetable seller handed me the fruit with a smile,…

by Ong Ke Shin

If You Love Eating Bamboo Shoots, Try Ones You Forage Yourself

4 min read

While our Hakka neighbours value bamboo shoots for their sweet, aromatic and crunchy texture, my family likes them spicy. The bamboo shoots served in my home are often paired with dried shrimp and chilli, perhaps influenced by our great-grandmother, a Nyonya.

by Ong Ke Shin